Butternut Squash Macaroni Cheese (Printable)

Comforting macaroni with roasted butternut squash and rich cheese sauce, baked to golden perfection.

# What You'll Need:

→ Vegetables

01 - 1 small butternut squash (approximately 1.5 pounds), peeled, seeded, and cut into 3/4 inch cubes
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 10.5 ounces elbow macaroni or short pasta

→ Dairy

05 - 3.5 tablespoons unsalted butter
06 - 1/3 cup all-purpose flour
07 - 2 cups whole milk
08 - 4.25 ounces mature cheddar cheese, grated
09 - 1.75 ounces Parmesan cheese, grated

→ Spices & Seasonings

10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon mustard powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Topping

14 - 1.5 ounces panko breadcrumbs
15 - 0.7 ounces grated Parmesan cheese
16 - 2 teaspoons olive oil

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Spread the butternut squash cubes on the tray, drizzle with 1 teaspoon olive oil, season with salt and pepper, then roast for 25 minutes until tender and lightly browned.
03 - Meanwhile, cook the macaroni in salted boiling water following package instructions until al dente. Drain and set aside.
04 - Melt butter in a large saucepan over medium heat. Add chopped onion and minced garlic, cooking until softened, about 3 to 4 minutes.
05 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the sauce thickens, approximately 5 minutes.
06 - Add the roasted butternut squash to the sauce and blend with an immersion blender until smooth.
07 - Stir in grated cheddar, Parmesan, nutmeg, mustard powder, salt, and black pepper. Remove from heat once cheese is melted and sauce is smooth.
08 - Mix the sauce thoroughly with the drained macaroni, then transfer to a lightly greased baking dish.
09 - In a small bowl, toss panko breadcrumbs with 2 teaspoons olive oil and grated Parmesan cheese. Sprinkle evenly over the pasta.
10 - Bake for 15 minutes or until the topping is golden and the dish is bubbling. Allow to stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The squash melts into the sauce so even picky eaters won't notice they're eating vegetables, just creamy comfort.
  • It feels indulgent but sneaks in actual nutrition without trying too hard.
  • The panko topping adds that crispy contrast that makes you go back for seconds.
  • Leftovers reheat beautifully, which never happens with regular mac and cheese.
02 -
  • Don't skip roasting the squash, steaming or boiling it makes the sauce taste flat and watery instead of sweet and deep.
  • Blend the sauce completely smooth or you'll get weird chunks that make the texture confusing.
  • Let the baked dish rest before serving or the sauce will be too runny and slide right off the pasta.
03 -
  • Grate your own cheese instead of buying pre-shredded, the anti-caking agents in bagged cheese make the sauce grainy.
  • Taste your sauce before mixing it with the pasta and adjust salt then, it's harder to fix once everything is combined.
  • Use a shallow baking dish instead of a deep one so you get more of that crispy top per serving.

Return